Spinach Artichoke Hummus Recipe By Tasty

Steps:

• Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
• While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
• Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
• Enjoy!

Steps:

• In a food processor, puree the chickpeas and garlic. Add the olive oil, tahini, and lemon juice, and process until smooth, adding more liquid (either the liquid from the can of chickpeas or some water) if necessary.
• Add the spinach, and pulse a few times, until it is incorporated but not pureed.
• Transfer to a bowl and stir in the artichoke hearts by hand.
• Serve with fresh pita chips!

Steps:

• In a food processor or blender, process all the ingredients until the desired consistency. Serve at room temperature or cover and refrigerate until needed.
• Cook's Tip on Tahini
• Tahini is a thick paste made from ground sesame seeds. Add small amounts to enhance salad dressings, marinades, soups, stuffings, and other dips and spreads. Look for tahini in the condiment or ethnic sections in the grocery store.
• Nutrition Information
• (Per serving)
• Calories: 101
• Total fat: 3.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 1.5g
• Cholesterol: 1mg
• Sodium: 89mg
• Carbohydrates: 13g
• Fiber: 4g
• Sugars: 2g
• Protein: 5g
• Calcium: 40mg
• Potassium: 188mg
• Dietary Exchanges
• 1 starch
• 1/2 lean meat

Steps:

• Mix all ingredients except for spinach in food processor or blender until smooth.
• Stir finely chopped spinach into mixture.
• This will thicken after refrigeration, and is good for at least 2 weeks in the refrigerator (I've never had any last beyond then!).
• I serve with reduced-fat Triscuits for a high fiber lunch.